These bars are absolutely delicious—packed with almonds, oatmeal, and just the right amount of sweetness. I usually whip them up as a breakfast treat, but they can easily double as a decadent dessert when served warm with a scoop of vanilla bean ice cream. The best part? They’re made in one bowl, by hand, and take just minutes to prepare.

I chose sliced almonds and raspberry jam this time because it’s one of my favorite combinations, but I can’t wait to try them with apricot jam next. Strawberry jam and walnuts would also be incredible. With this simple and versatile recipe, the flavor possibilities are truly endless! 

You’ll also notice that, as with all my baking recipes, I use the metric system to weigh ingredients. Baking is a science, and weighing ensures consistency every time. For instance, one cup of flour from my pantry might weigh 120g, while your flour could weigh 100g depending on how it’s scooped. Those small differences can impact the final result. I highly recommend investing in a kitchen scale and converting your favorite baking recipes to weights—it makes all the difference! You can easily find online converters to help you get started but here’s a good site to check out.

Ingredients:
• 220g all-purpose flour
• 140g gluten-free rolled oats
• 110g sliced almonds
• 150g brown sugar
• ½t kosher salt
• 1t baking soda
• 1t vanilla
• 1T almond extract
• 160g butter or coconut oil, melted
• 280g raspberry jam

Directions:
Preheat oven to 350°. Line a 9×9″ pan with parchment paper to assist in lifting.

Add all ingredients except the jam to a large bowl. Using a fork, stir the mixture until everything is coated in the melted butter. Use the fork to break up big chunks.

Press 3/4 of the oat mixture into the pan using your clean hands or the bottom of a glass. Spread the jam evenly over the surface then top with the remaining 1/4 of the oat mixture. Gently press. Bake for 30-35 minutes. Let the pan cool completely before carefully lifting out. Slice into whatever size squares suit your fancy.

Note: I make my own vanilla, and the difference in flavor is remarkable. Once you try homemade vanilla, you’ll never go back. Highly recommend giving it a shot! Here is bon appétit’s recipe.

t = teaspoon
T = tablespoon